Glazed turkey

Wash turkey breast and dry on paper towel. Wash carrot, peel and coarsely chop. Peel and chop the onion slices. Peel garlic and pass through the press. Rub the meat with salt and pepper.

Heat the vegetable oil in a skillet and fry the turkey from all sides until golden brown. Add the vegetables and cook, stirring occasionally, for 10 minutes.

Pour a small amount of broth, and cook everything in the oven for 40 minutes at 180 degrees C (350 F), occasionally basting the meat with remaining broth.

Get the turkey from the oven and rub with liquid honey. Bake for 10 minutes until golden brown. Ready turkey is wrapped in foil and left for 10 minutes to make it softer and juicier. Slice the turkey and serve with roasted vegetables.

Cover the lid and cook in the microwave for 1 minute. Add ground cinnamon, almonds, raisins and bread crumb, salt and pepper and mix thoroughly.

Heat the honey in a microwave oven for 10 seconds.

Preheat oven to 180°C (350 F). Gently separate the skin from the chicken flesh and put the stuffing between the meat and skin. Fold the thin ends of the chicken to form it an elegant and compact.

Place the chicken in a small heatproof bowl and grease with honey. Pour 60 ml of water. Place the chicken on the lower grille (a metal tray). Cook for 20 minutes at 50% and the temperature 180°C (350 F) until cooked. If the top of the chicken starts to burn, cover it with small sheets of foil.

Honey glazed turkey on a spit on a piece of lettuce with cucumbers, tomatoes, peppers and basil

Ingredients:

Skewers :

2 shallots

2-3 branches of rosemary

1 tbsp. of black pepper

2 tbsp. of herbal liqueur (eg, germeister)

700 g of honey

turkey breast fillet

sea salt

Salad:

two paprikas

400 g of bread (the best that has been baked the day before)

1 cucumber

1 small head of the Roman Salad

120 g of small tomatoes

1 tbsp. of small capers

60 g of ripe Alpine cheese

Marinade:

1 bunch of green onions

1 clove of fresh garlic

6 tbsp. of oil from cold-pressed thistle or other good salad oil

150 ml of vegetable base

120 ml of apple cider vinegar

fresh ground pepper

1 bunch of basil

Preparation:

Peel shallots and finely dice. Rosemary is separated from the stems and chopped. Pepper is crushed and mixed with liqueur, honey and shallot. Release the meat from the tendon and cut into thin slices lengthwise. Mix with marinade and let stand for one hour, while repeatedly turning the meat. Finally, spread on a skewer and immediately prior to serving to put on the grill or put in the pan, turning each side in 1 minute, during this time the meat should be sprinkled with marinate and salted.

Preheat oven to 250°C (480 F). Paprika, without peeling, is put on the oven rack. If the paprika skin starts to turn black, then remove it from oven and cover with a damp kitchen crepe. Cool slightly, then remove peel: clean it from seeds and cut into small pieces. Set the oven to 200°C (390 F). Cut the bread slices, 3 cm thick and arrange on a baking oven and roast until golden brown, then remove and cool. Peel cucumbers, cut, remove the seeds and cut into small pieces. Rinse tomatoes with cold water and cut in half. Wash lettuce, drain the water and cut into small pieces. Capers are cut into small pieces and you grate the cheese. For marinade you clean green onions and chop with garlic cloves. All is simmered together in a pan with a tablespoon of oil of thistle. Add base and vinegar and bring to a boil. Hot vinegar broth is well salted and peppered, and mixed with pieces of bread – the bread should be well soaked, but not softened. Basil – except for a few leaves for garnish – is roughly chopped and mixed with other salad ingredients, as well as with remaining oil of thistle and marinated slices of bread, mix again with vinegar, salt and pepper. Grilled turkey is served on a salad leaf with remaining leaves of basil.

Honey glazed turkey

Hey just wanted to give you a quick heads up. The text in
your post seem to be running off the screen in Internet
explorer. I’m not sure if this is a formatting issue or something to do with browser compatibility but I figured
I’d post to let you know. The style and design look great though!
Hope you get the issue solved soon. Kudos